W30 Mexican Braised Beef Recipes

W30 MEXICAN BRAISED BEEF

Steps:

• Preheat the oven to 300º F, 150º C.
• Cut the meat into 1 1/2 inch cubes. In a large bowl combine the beef, chili powder, and salt.
• Melt the coconut oil over medium heat in a large Dutch oven - or other oven-safe pot. Saute the onion until translucent.
• Stir in the tomato paste and allow to cook for 30 seconds or so.
• Toss in the mashed up garlic. Add in the seasoned beef, the salsa, stock, and fish sauce. Bring the whole thing to a boil. Smells good already. But wait, there's more!
• Cover the Dutch oven and place in the preheated oven. Let it sit for about 3 hours. The beef will be fall-apart tender and so delicious it will bring tears to your eyes. Keeps for 4 days and reheats well.
• Sprinkle a little chopped cilantro over all right before serving. Viva!

ITALIAN BRAISED BEEF

Steps:

• Preheat oven to 275°F.
• Brown chuck roast with olive oil in a Dutch oven or large oven safe pan on stove top.
• Remove roast from pan and add all other ingredients.
• Stir and bring to a simmer.
• Return roast to pan, cover with lid and place in preheated oven.
• Cook for 6-8 hours or until meat starts to fall apart.
• Strain juice from pan and shred beef and peppers.
• Move reserved juice to another sauce pan bring to boil and reduce by half.
• Add reduced sauce to beef and peppers and serve.
• Can be served over pasta ,polenta or as is with Italian bread and Parmesan cheese. Also makes a tasty sandwich, use a good crusty sub roll.

MERLOT BRAISED BEEF

Steps:

• In large bowl, combine beef, sliced onion, celery, garlic, parsley sprigs, bay leaf, juniper berries, wine, thyme and pepper; cover and marinate in refrigerator doe 12 to 24 hours.
• Remove beef; sprinkle with flour and set aside.
• Strain marinade through sieve into bowl, pressing solids; set marinade aside.
• In skillet, heat oil over medium-high heat; brown beef in batches.
• Transfer to bowl.
• Add 1 tbsp butter to pan.
• Stir in sugar, cook until deep nutty brown.
• Stir in reserved marinade and stock, averting eyes to avoid splatters.
• Add beef, carrots and salt; cover and simmer over low heat, stirring often, until beef is tender, about 1 ½ hours.
• Meanwhile, in skillet, heat remaining butter over medium heat; cook pearl onions until browned, 12 minutes.
• With slotted spoon, transfer to stew.
• Add mushrooms to skillet; simmer for 10 minutes.
• Serve sprinkled with parsley.
• Popovers-----------------.
• In bowl, whisk egg with milk; stir in flour and salt until blended but still lumpy.
• Spoon into well-buttered jumbo muffin cups, filling 3/4 full.
• Place in center of cold oven.
• Heat oven to 450F; bake for 25 minutes.
• With skewer, puncture each popover; bake for 10 minutes or until puffed.
• (Make ahead; Let cool; cover and set aside at room temperature for up to 8 hours. Reheat in 325F oven for 5-10 minutes).

MEDITERRANEAN BRAISED BEEF

Steps:

• Heat oven to 325°F Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
• Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast.
• Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325°F oven 2 to 2-1/2 hours or until pot roast is fork-tender. Remove pot roast; keep warm.
• Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.

SPICY MEXICAN BEEF

Steps:

• Heat a small amount (enough to barely cover bottom of pan) of olive oil in a large skillet over medium-high heat.
• Add the onion, beef and garlic.
• Cook, stirring frequently until meat is browned.
• While meat is cooking, stir together the lime juice, cilantro and salt.
• When the meat is browned, stir in the cilantro mixture.
• Pour in the salsa; cover and simmer for about 1 hour; stirring occasionally, until meat is tender.
• To serve fill tortilla shells with about 2 tablespoons beef mixture and top with lettuce, tomatoes, cheese and sour cream or your choice or taco toppings.
• Crock pot variation: Place beef in crock pot.
• Add remaining ingredients and cover.
• Cook on LOW setting 8 hours or until beef is tender.

COFFEE BRAISED BEEF

Steps:

• Preheat slow cooker to low (or preheat oven to 350F).
• Using a sharp knife, pierce 5-6 deep slits in roast. Push a garlic clove into each hole. Place the roast in the slow cooker (or in a roasting pan) and pour coffee over meat.
• Cook on low 6-8 hrs (or bake in oven 2-3 hours).
• Remove beef to a serving plate, tent with foil and let rest. Meanwhile, pour drippings into a small saucepan over medium-low heat. Whisk cornstarch and water together. When drippings are simmering, slowly add cornstarch slurry, whisking constantly. Stop when desired constituency is reached. Slice meat and serve with gravy.